As a southern girl living in MN, good soul-food style collards are non-existent unless I am on a road trip back home or make them myself, although I never got it quite right. I made slight variations to this recipe and now they taste like I have worked in a soul food restaurant for years! I forgot to buy turkey legs, so I used smoked pork neck bones instead. I also added a tiny bit (1/2 tsp or so?) of Liquid Smoke near the end, as suggested by another reviewer. They are amazing! I think the Liquid Smoke may have been what I was looking for but couldn't figure out. Thanks for posting this recipe for collards like I remember having back in LA!